Cheesecake Stuffed Chocolate Chip Cookies

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If you love the comforting taste of homemade chocolate chip cookies and the creamy indulgence of cheesecake, this recipe will make your dessert dreams come true. These Cheesecake Stuffed Chocolate Chip Cookies are the perfect fusion of two iconic desserts—soft, buttery cookies loaded with gooey chocolate chips and a rich, tangy cheesecake filling tucked right in the center. Each bite is a melt-in-your-mouth experience that’s crispy on the edges, chewy inside, and creamy in the core.

In this detailed, 2000+ word recipe, we’ll cover everything you need to make these cookies from scratch—ingredients, step-by-step directions, preparation time, calorie information, expert tips, and variations to make them your own.

Introduction

Cheesecake and chocolate chip cookies are timeless favorites, and when combined, they form a dessert that’s both elegant and comforting. These stuffed cookies look impressive yet are surprisingly simple to prepare. The cheesecake filling remains soft and creamy after baking, creating a decadent surprise in every bite. Perfect for holidays, bake sales, or late-night cravings, these cookies are guaranteed to impress.

Ingredients

For the Cheesecake Filling

  • 1 cup (8 oz) cream cheese, softened

  • 1/4 cup granulated sugar

  • 1 teaspoon vanilla extract

For the Cookie Dough

  • 3/4 cup (170g) unsalted butter, melted and slightly cooled

  • 1 cup brown sugar, packed

  • 1/2 cup granulated sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 2 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 cups semisweet or milk chocolate chipsPreparation Time

  • Prep Time: 25 minutes

  • Chilling Time: 30 minutes

  • Bake Time: 12–15 minutes per batch

  • Total Time: About 1 hour 15 minutes

  • Servings: 16–18 cookies

  • Calories: Approximately 320 per cookie

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

  1. In a medium mixing bowl, combine softened cream cheese, sugar, and vanilla extract.

  2. Beat until smooth and creamy using a hand mixer or whisk.

  3. Using a small spoon, scoop out about 1 teaspoon of the filling and place onto a parchment-lined baking sheet.

  4. Freeze for about 30 minutes or until firm.

The frozen filling makes it easier to stuff the cookies without melting into the dough too quickly during baking.

Step 2: Prepare the Cookie Dough

  1. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy.

  2. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

  3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.

  4. Gradually add the dry ingredients to the wet mixture, mixing with a spatula until just combined.

  5. Fold in the chocolate chips until evenly distributed.

Step 3: Assemble the Stuffed Cookies

  1. Scoop out about 2 tablespoons of cookie dough and flatten it slightly in your palm.

  2. Place one frozen cheesecake ball in the center.

  3. Take another tablespoon of dough and place it on top, sealing the edges so the cheesecake center is fully enclosed.

  4. Roll gently into a ball and place on a parchment-lined baking sheet, leaving space between cookies (they spread while baking).

Step 4: Chill the Dough

Refrigerate the assembled cookie dough balls for 30 minutes. Chilling helps control spreading and improves flavor depth.

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